Salted Kelp "Shiokombu" - 塩昆布

Shiokombu is kelp that has been simmered in soy sauce and other seasonings until tender, then dried and cut into fine, dark strips coated in concentrated umami.

The result is intensely savoury and slightly salty-sweet, with a chewy texture and a glossy surface from the reduced cooking liquid. It is eaten as a condiment rather than cooked further, scattered over steamed rice, stirred into onigiri, or used to season simple vegetable and pasta dishes.

• Origin: Japan
• Category: Seasoned kelp (shiokombu / kombu tsukudani)
• Usage: Sprinkle over freshly cooked rice, mix into onigiri, or use as a savoury topping for vegetables and salads
• Storage: Store in a cool, dry place, tightly sealed (these are shelf-stable dried goods)